Spanish Chorizo Pasta (Printer-friendly)

Pasta tossed with smoky Spanish chorizo, sweet tomatoes, and smoked paprika for bold flavors.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - Salt, for boiling water

→ Meats

03 - 7 oz Spanish chorizo, thinly sliced

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned chopped tomatoes

→ Spices & Seasonings

08 - 1 tsp smoked paprika
09 - ½ tsp chili flakes (optional)
10 - Freshly ground black pepper, to taste

→ Dairy & Garnish

11 - 2 tbsp extra virgin olive oil
12 - Fresh parsley, chopped, for garnish
13 - Grated Manchego or Parmesan cheese, for serving (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced chorizo and cook for 2 to 3 minutes until it releases oil and begins to brown.
03 - Add chopped onion and diced bell pepper to the skillet. Cook for 4 to 5 minutes until softened.
04 - Stir in minced garlic, smoked paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Pour in chopped tomatoes and simmer for 8 to 10 minutes to let sauce thicken slightly.
06 - Add drained pasta to skillet and toss to combine. If sauce is too thick, gradually add reserved pasta water to achieve desired consistency.
07 - Season with freshly ground black pepper. Remove from heat and sprinkle with chopped parsley and grated cheese if desired.
08 - Serve hot, garnished with extra parsley and cheese if using.

# Expert Advice:

01 -
  • The chorizo does most of the heavy lifting, infusing the entire dish with smoky, spicy depth so you barely need anything else.
  • It comes together in about 30 minutes, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • One pan, minimal cleanup, and it tastes even better reheated the next day if you somehow have leftovers.
02 -
  • Don't skip the step of reserving pasta water—that starchy liquid is your secret weapon for creating a silky sauce that clings to every strand.
  • The smoked paprika is not negotiable; regular paprika won't give you that depth and character that makes this dish distinctly Spanish.
  • Cook the chorizo first and let it release its oils before adding the vegetables, or you'll miss out on building that flavorful base that makes the whole dish sing.
03 -
  • Use that reserved pasta water generously—start with a little and add more until the sauce coats the noodles without pooling at the bottom of the plate.
  • Grate your cheese fresh right before serving for better flavor and texture than pre-grated versions that have anticaking agents.
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